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Fast knockdown defoaming of protein drinks
30 Apr 2024
No more foam build-up in protein drinks thanks to our new antifoam MAGRABAR® MD-4965
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The preparation of protein shakes may cause
excessive foam to build, leading to an undesirable customer experience. MÜNZINGs new
powder antifoam, MAGRABAR® MD-4965, is specifically designed to knock down foam
quickly and provide a highly persistent foam control. It enables the protein
shake to be ready to consume in seconds while maintaining low turbidity and a
neutral flavor profile.
Different whey protein categories pose
different challenges in foaming profile. MAGRABAR® MD-4965 offers a good
performance over a broad range of whey protein isolates and may be suitably
used as a food additive in the EU. It is identity preserved non-GMO, vegan,
silicone free, soy free and certified Kosher and Halal.
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